chicken chilli stir–fry

Preparation time 20 minutes Cooking time 15 minutes 625g skinless chicken thigh fillets, skinned and cut into thin strips 3 garlic cloves, crushed 2 teaspoons Chinese five-spice powder 1 teaspoon dried chilli flakes 4 tablespoons light soy sauce low-calorie cooking spray 300 mangetout, trimmed 2 tablespoons dark soy sauce To garnish small handful of coriander leaves, chopped chilli slivers thinly sliced cucumber ribbons Combine the chicken, garlic, five-spice powder chilli flakes and 2 tablespoons of the light soy sauce in a bowl. Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat until just smok-ing. Add the onion and mangetout and stir-fry for about 3-4 minutes until lightly charred and tender.

Transfer to a bowl.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a high heat. Add the chicken mixture and stir-fry for 4-5 minutes, or until browned and just cooked through. Return the onion and mangetout to the pan and add the remaining light soy sauce and the dark soy sauce. Cook, stirring, for about 2-3 minutes until heated through into warmed bowls, garnish with the coriander leaves, chilli slivers and cucumber ribbons and serve with rice or noodles.

For chilli prawn stir-fry, follow the recipe for Chicken Chilli Stir-fry, replacing the chicken with 625 raw peeled tiger prawns. Cook the prawn mixture as for the chicken mixture for Chicken raw Chilli Stir-fry until they have turn pinked and are firm, then continue with the recipe.

qingquang

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